Pumpkin, Apple and Caramelized Onion Vegan Quesadillas

Overhead view of three halved vegan quesadillas next to a small bowl of salsa.

5 from 2 votes

Pumpkin, Apple and Caramelized Onion Vegan Quesadillas

A little creamy, a little crispy, a little sweet, a little smoky, and even a little spicy if desired, these vegan quesadillas are a little piece of fall heaven.

Prep Time10

Cook Time40

Total Time50

Course: Entrées, Snacks

Cuisine: American

Diet: Vegan

Servings:

Calories: 161kcal

Author: Jenn Sebestyen

Equipment

Large nonstick skillet

Ingredients

2 onions any variety
¼ cup low-sodium vegetable broth plus more as needed
2 tablespoons balsamic vinegar
1 cup pure pumpkin purée
2 teaspoons pure maple syrup
½ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon crushed dried rosemary or dried thyme
pinch of cayenne optional for heat
1 crisp apple sliced thin
4 10-inch tortillas gluten free, if desired

Instructions

In a large nonstick skillet on the stove, heat ¼ cup vegetable broth over medium-low heat.
Add the sliced onions and cook for about 30 minutes, stirring every 5 minutes or so, until dark and caramelized. Add an additional 1-2 tablespoons of vegetable broth as the pan dries out. As the onions cook down, try to keep them in one even layer.
In the meantime while the onions are cooking, in a small bowl, stir together the pumpkin, maple syrup, chili powder, smoked paprika, rosemary (or thyme) and cayenne, if using. Set aside.
When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat.
Take one tortilla and lay it flat. Spread ¼th of the pumpkin mixture all over the whole thing. Place ¼th of the onion mixture over one half of the pumpkin puree. Add the sliced apple on top of the onions. Fold the half of the tortilla that only has pumpkin on it over the other half and set aside. Continue with the remaining tortillas in the same way.
Heat a nonstick skillet over medium heat (I did a quick swipe with a paper towel of the one I used for my onions). If you don't have a nonstick skillet, spray it with a little cooking spray and place the filled folded tortillas in the pan. Do not overcrowd the pan. You may only be able to fit one or two at a time. Cook for 3 to 4 minutes on each side until browned and crisp. Repeat with any remaining quesadillas.
Serve immediately.

Notes

~ Slice the onions thin.

~ Cook the onions low and slow, stirring occasionally, until they are browned and caramelized. This will take at least 25 to 30 minutes. Do not be tempted to turn up the heat to cook them faster - you won't get the same results.

~ Add extra broth only when the pan dries out as you cook the onions. Scrape up any caramelized bits on the bottom of the pan and stir them into the onions.

~ Don't skip the balsamic vinegar. Caramelized onions are great on their own, but adding the balsamic adds to the delicious sweet flavor.

~ Use 100% pure pumpkin purée, not pumpkin pie filling.

~ The cayenne is optional, but highly recommended. A bit of heat helps to balance the sweetness.

~ Use a crisp, crunchy apple variety and slice it thinly.

~ Pan fry the tortillas until gently browned and crisp on both sides.

Storage/Freezing

Store leftovers in an air-tight container in the fridge.

To reheat, cook over low in a skillet until the outsides are crisp.

You can also warm them up on a baking sheet in a 350° oven for 6 to 8 minutes until heated through and crispy on the outside.

I do not recommend freezing them.

Nutrition